SuperQuick Shawarma Organic Chicken Plate
with Lentil Bulgur and Fresh Salad- Milk
- Wheat
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
- Egg
- Fish
- Crustaceans
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Organic chicken breast • Roma tomato • Bulgur wheat (wheat) (durum wheat semolina) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley.
Ingredients
2 unit(s)
Organic Chicken Breast
8 g
Shawarma Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
2 unit(s)
Tomato
7 g
Parsley
3 tbsp
Yogurt Sauce
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
1 tbsp
Oil*
½ tbsp
Butter*
(Contains: Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Preheat the oven to 425°F.
- Bring a medium pot with 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a boil.
- Wash and dry all produce.
- Add bulgur to the boiling water, then cover and remove from heat.
- Let stand for 14-15 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, pat chicken dry with paper towels. Sprinkle with Shawarma Spice Blend, then season with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, strain, then rinse lentils.
- Heat the same pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Add garlic puree and lentils. Cook for 1 min, stirring constantly, until fragrant.
- Remove the pan from heat, then season with salt.
- Cut tomatoes into 1/4-inch pieces.
- Chop parsley.
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar and 1/2 tbsp (1 tbsp) oil. Whisk to combine.
- To the large bowl, add tomatoes and half the parsley. Season with salt and pepper, then toss to combine.
- Once bulgur is cooked, fluff with a fork, then gently sitr in lentil-garlic mixture and remaining parsley. Season with salt and pepper.
- Divide bulgur, chicken and salad between plates.
- Drizzle yogurt sauce over top.
